Olive Loaf Cake

This recipe yields one small loaf cake because it needed to serve only two people. If you would like a larger loaf, the recipe can be exactly doubled and bake time increased by 10 - 15 minutes. If you would like a less intense olive flavor, feel free to decrease the olive quantity. I used a combination of green and kalamata olives, but use which ever you prefer.

INGREDIENTS 110 g gluten free flour with xanthan gum 1 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 1 flax "egg" {1 tbsp ground flax & 2 tbsp water} 50 ml olive oil 100 ml warm water 1/2 tbsp lemon juice 50 g pitted olives {chopped} 1/2 tbsp dried or fresh thyme 1/2 tsp salt flakes

Grease a small loaf pan with olive oil. Preheat oven to 160 degrees Celsius

Combine flax and water to make flax "egg" and allow to stand for a few minutes

Sift flour, salt, baking soda and baking powder together

Add olive oil and flax mixture to dry ingredients

Combine warm water and lemon juice. Stir into batter with metal spoon until completely combined.

Add olives and thyme and mix well

Spoon batter into greased pan. Sprinkle with salt flakes. Bake for 25 minutes.

#stellerfood #vegan #glutenfree #oliveloaf #100daysofveganbaking #the100dayproject

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